Porterhouse for Two*

The Porterhouse is proof that you can have your steak and eat it, too. There’s no choosing between a Filet and a New York Strip with this hearty cut. Enjoy the widest range of textures and the best example of flavors – no matter which side of the bone you pick. And, with our perfected broiling method and seasoning techniques you can rest assured that your last bite of our 40 ounce Porterhouse will be just as good as your first.

WHAT IS A PORTERHOUSE STEAK?

The Porterhouse steak is cut from the short loin section of cattle. On one side
of the bone, you’ll find a melt-in-your-mouth Filet, arguably the most tender of all
high-end cuts of beef. On the other side, a firm, flavor-filled New York Strip – our
founder’s favorite. The two combine to make this hearty bone-in cut a steak house legend.

HISTORY OF THE PORTERHOUSE STEAK

The origin of the Porterhouse can be quite contentious as cities like London, New York and Boston all lay claim to the beefed up cut. One theory can be traced to the dawn of the Industrial Revolution, when a “porter house” was a chophouse known for serving steaks and ales, including London’s new porter style beers, popular in the 1750s. Others say the name originated around 1814 on Manhattan’s Pearl Street where large T-bone steaks were served. No matter which side you’re on, we’re thankful that this hearty cut came to be.

COOKING A PORTERHOUSE STEAK TO PERFECTION

Nothing is more enjoyable than a high-quality Porterhouse steak that’s been expertly aged and cooked to perfection. The end goal? A medium rare steak on either side of the bone. It’s a work of art. Mastering that art? Let’s just say that’s one of the ways our 1800° broilers set our Porterhouse steaks apart.

Cooking a Porterhouse to perfection at home calls for two things: a lot of power and a lot of heat. A grill can reach high temperatures, but the broiler is better suited for the Porterhouse. Remember that you can always cook a steak longer if it’s on the rare side at first, but you don’t want to ruin this premium cut by overcooking it.

Factor in, too, that steak will continue to cook for a few minutes once it’s rested. For a larger cut, that can mean your final temperature is as much as 10-15° higher than when it was taken out of the oven, if properly rested.

PORTERHOUSE VS T-BONE

WHAT MAKES THE PORTERHOUSE A PREMIUM CUT?

Think of the Porterhouse as ordering a bone-in Filet and our founder’s favorite bone-in New York Strip, all in one glorious steak.

While, T-bones are cut from the short loin like the Porterhouse, according to the USDA, only steaks cut at least 1.25” thick can wear the Porterhouse name. Some people think this is the thickness of the cut when it’s served on your plate, but it’s actually 1.25” from the bone to the widest part of the Filet. To achieve this, the chop is taken from the rear end of the short loin, the thickest part of the tenderloin. T-bones, on the other hand, include a smaller cut of filet.

With porterhouses weighing in anywhere from 24 ounces in some steak houses to 40 ounces (the equivalent of 2.5 pounds) here at Ruth’s Chris, it’s easy to see why the Porterhouse is considered one of the most premium cuts available.

BEST WINE PAIRINGS FOR PORTERHOUSE STEAK

Wine pairing is a question that often comes up with Porterhouses. Do you pair a wine that complements the tender steak found on the Filet side, or one that stands up to the fuller New York Strip? There are a few types of wine our sommeliers recommend.

Varietals

With a Porterhouse steak, a full-flavored, higher tannin type of wine – think Cabernet Sauvignon, Bordeaux or Barolo – are the most traditional wine pairings. The tannins in these fuller bodied wines complement the high protein content in the meat, each softening the flavors of the other on the palate.

A California red blend is also a fresh wine pairing for Porterhouse. Malbec also continues to grow in popularity, and along with Syrah or a nice Zinfandel, are less traditional yet wonderfully satisfying wine pairings, depending on your preference.